Kitchen Dictionary: angelica

An herb in the parsley family. Pale green, with celerylike stalks and often called wild celery. Angelica is usually candied and used as a decoration on cakes and other desserts;and was the original green candy in fruit cakes. The roots and seeds are used to flavor liqueurs such as Benedictine, gin, absinthe, and Chartreuse, and Drambuie. The leaves have a stronger, clean taste and make a interesting addition to salads; and the chopped stems are frequently added to stewed fruits such as rhubarb and plums to reduce tartness. When ground into a powder the root has a stronger earthy flavor, and is used in cookies, cakes, breads and muffins.

Ingredient

Season: available year-round